Strong fuel type flavor

Unknown · June 2007

Hey there eggheads!
I have had my egg for about 6 months and have had great luck slow cooking. However, every time I grill (mostly hamburgers) they come out tasting almost bitter.....almost a fuel type taste.[p]I only use BGE charcoal and have NEVER used any fuel or briquettes.....[p]any ideas? could it just be too much smoke??[p]Thanks in advance,[p]Rich

Unknown · June 2007

Rich Olsen,[p]You shouldn't have a 'fuel' taste given the setup you're using. My guess is that you're making the same mistake I did when I first got my Egg. Trying to use smoke for everything? [p]Personally I never use smoke or quick cooks like steaks, burgers, etc.[p]Also make sure that the charcoal is good and lit when you throw the meat on. The smoke should be little more than wisps out of the top vent. [p]Todd

Celtic Wolf · June 2007

Rich Olsen,[p] As Seattle Todd said you need to let the 'smoke' clear. What you want is almost invisible blue smoke or no visible smoke. WhiteGray Smoke is the volatile organic compounds burning off. These VOC's are also what causes flashback if you aren't careful.[p] You really don't need to add wood chips to chunks to a quick cook like hamburgers or even steaks. Save those for the long and slow cooks.[p]

tach18k · June 2007

Rich Olsen,
One thing not mentioned is build up of grease or sauces on the lump. These drippings will burn off during cooking and have some odd flavors.

Flashback Bob · June 2007

Rich Olsen,
I get that too if I don't give it time to burn clean (as everyone else said). Just because it's up to temp doesn't mean it's burning clean. The time required for this probably varies with the lump used, but I think you have to give it 20 minutes anyway. Also, you could try using Cowboy lump- burns faster, hotter and I think "cleaner". Just remember your vent settings will be a little different than what you use for BGE lump. [p]That said, my wife always tastes that "fuel" taste. She recently compared it to the smell that you get from an old (coal burning) locomotive. I know exactly what she's talking about. I'm learning how to cook with less of that bitter smoky taste and more of the good "outdoor cookin" taste.[p]This morning I lit a fire for the brisket I'm cooking all day. The first attempt resulted in an uneven distribution of coals, so I tried adding a couple more firestarters where the coals hadn't really caught on. That didn't work so well as the staters weren't burning well and they kept going out and the little bit of active coals around them made them smoke like crazy! It was about an hour between lighting the fire and putting the meat on. And because of my little snafu, I will smell like smoke all day.

Haggis · June 2007

Rich Olsen,[p]In addition to the other stuff mentioned, you can also get that kind of taste if you are using smoking woods that are not sufficiently seasoned, have resin, or have bark.

Strong fuel type flavor

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